El Diviso Nestor Lasso Thermal Shock Washed

    
Farm: El Diviso

Producer: Nestor Lasso                                       

Region: Pitalito, Huila   

We taste: Rhubarb, lime, and eucalyptus

Nestor Lasso's story:

We are the third generation that has been growing coffee. Our grandfather, José Uribe, was the founder of the farm El Diviso. With the work of all the family and constant savings we were able to build the infrastructure to process differentiated coffees; searching for better quality, both in coffee and our lives. After a long trial and error period we managed to standardize different processes, getting a better income in order to plant new varieties that allowed us to have better quality. One of our dreams is to produce specialty coffee that reaches all the world.

Variety: Pink Bourbon - Washed

Steps:

1. Floating process in order to select the best cherries only (fully ripe)
2. Anaerobic fermentation in bags or jars during 32 hours at an average temperature of 17° Celsius
3. The cherries are moved to a tank for an oxidation process of 12 hours
4. The coffee is pulped
5. Oxidation of the mucilage and coffee beans for 40 hours
6. Submerged fermentation at 40° Celsius for 80 hours, occasionally stirring the coffee
7. The coffee is washed in order to rid the mucilage
8. Thermal shock: the coffee is washed with water at 65-70° Celsius to finish the fermentation
9. Drying: the coffee is moved to parabolic drying systems that reach a maximum temperature of 30° Celsius. This takes between 18-24 days until it reaches 11% moisture.